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London Broil

A flavorful dish featuring marinated flank steak, char-grilled to perfection, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup soy sauce Adds savory flavor
  • 1/4 cup olive oil For moisture and flavor
  • 2 cloves garlic, minced For added flavor
  • 1 tablespoon Worcestershire sauce Enhances umami taste
  • 1 teaspoon black pepper For seasoning
  • 1 teaspoon salt Basic seasoning
Main ingredients
  • 2 pounds flank steak Main protein
  • 1 tablespoon fresh parsley, chopped (optional) For garnish

Method
 

Marinate the Steak
  1. In a mixing bowl, whisk together the soy sauce, olive oil, minced garlic, Worcestershire sauce, black pepper, and salt.
  2. Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish, ensuring the steak is well-coated. Let it marinate in the refrigerator for at least 2 hours or preferably overnight.
Preheat the Grill
  1. About 30 minutes before cooking, preheat your grill to high heat. If you don’t have a grill, you can also use a broiler or grill pan on the stove.
Grilling
  1. Remove the steak from the marinade and let any excess marinade drip off.
  2. Place the steak on the hot grill and cook for about 5 to 7 minutes per side for medium-rare. Adjust cooking time to your preference.
Resting
  1. Once cooked, remove the steak from the grill and let it rest for about 5 to 10 minutes. This allows the juices to redistribute and ensures a tender result.
Slicing
  1. Slice the steak against the grain into thin strips. This step is essential to maintain tenderness.
Serve and Enjoy
  1. Sprinkle with chopped parsley (if using) and serve alongside your choice of sides, such as roasted vegetables or a fresh salad.

Notes

Substitutions: If flank steak is unavailable, try using skirt steak or sirloin. Timing: Be cautious not to overcook the steak; ideal temperature for medium-rare is about 130°F-135°F. Avoid cutting the meat while it’s resting.